This is the ideal meal for a hot summery day (even though we don’t seem to get those in Chicago…) when you don’t want to heat up your kitchen by turning on your stove or oven. The best part? This meal takes about 5 minutes to prepare and it is loaded with vegetables and protein. This is basically a Southwestern version of a Cobb Salad. The flavor combination of black beans, cheddar, and avocado is one of my favorite things, and I think this salad is much more fun than a traditional Cobb Salad.
I based this salad on the salad at a restaurant by my office. This version is just as good, and less expensive. I used a store bought rotisserie chicken, although you could also use leftover chicken if you have it on hand. The preparation work is just some chopping. If you want to pack this salad for lunch, use a mason jar, or cylindrical container and pack the toppings from most wet, to most dry with the lettuce on top.
If you are looking for some more simple packable lunch recipes, here are a few of my favorites!
This Couscous Salad has fresh vegetables, goat cheese, and pesto and it is perfect as a lunch or a side dish at dinner. It is a recipe that comes together really quickly in just minutes, and it holds up for days meaning that you can make a big batch and eat it for lunch throughout the week.
My Mom used to make this String Bean, Tomato, and Mozzarella Salad to serve with dinner and I would pack up the leftovers and eat it for lunch. It’s a great combination of fresh flavors.
And in case you need a quick and delicious weeknight dinner recipe, this Bacon Ranch Chicken Pizza can be made with just 20 minutes of active preparation time, and it is loaded with veggies including spinach, corn, tomatoes, bell pepper, and avocado.
Yields 4 servings
5 minPrep Time
5 minTotal Time
- 1 store-bought rotisserie Chicken
- 1 bag of Mixed Greens
- 1 can of Black Beans
- 1 can of Whole Kernel Corn
- 1 Avocado
- 1 Tomato
- Cheddar Cheese (I used Cabot Seriously Sharp Cheddar)
- Chipotle Ranch, or Ranch
- Other toppings:
- Red Onion
- Tortilla Chips
- Drain and rinse the black beans. Drain the corn.
- Chop the chicken, avocado, tomato, and cheese.
- Assemble! Place a generous handful of greens on a plate. Top with the chicken, cheese, and vegetables. Either pour dressing over or serve it on the side.
Want to save this recipe for later? Here is an image for you to save to Pinterest!
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